No-Bake Banana Custard Sponge Pie

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No-Bake Banana Custard Sponge Pie
A clever use of ready-made sponge slices, home made custard and bananas to make a yummy pie that doesn't need any baking.
No-Bake Banana Custard Sponge Pie
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 0 minutes
Passive Time 6 hours
Servings
slices
Ingredients
  • 1 pack unfilled sponge cakes 3 square cakes
  • 6 large bananas
  • 250 ml jam
  • 1 litre milk
  • 300 g sugar
  • 1 packet vanilla sugar
  • 5 tbsp corn starch
  • 5 tbsp flour
  • 250 g butter softened
  • 200 ml cream 35% fat
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 0 minutes
Passive Time 6 hours
Servings
slices
Ingredients
  • 1 pack unfilled sponge cakes 3 square cakes
  • 6 large bananas
  • 250 ml jam
  • 1 litre milk
  • 300 g sugar
  • 1 packet vanilla sugar
  • 5 tbsp corn starch
  • 5 tbsp flour
  • 250 g butter softened
  • 200 ml cream 35% fat
No-Bake Banana Custard Sponge Pie
Instructions
  1. First make the custard: mix the milk, sugar and vanilla sugar, corn starch starch and flour.
  2. Put the milk mixture on a low heat and begin to heat, stirring constantly. The mixture will thicken as it warms. To avoid it getting too hot, take it on and off the heat occasionally so it doesn't boil. It should thicken to a consistency of thick semolina.
  3. Turn off the heat and continue to stir for another three minutes. Leave it to cool, stirring occasionally, so there doesn't form a film on the surface.
  4. When the custard has cooled, beat the softened butter and begin to slowly add the custard, until you get a smooth cream.
  5. In a spring form tin, use 2 of the sponge cake slices to line the base and walls of the tin. (Cut a circle shape for the base and a few strips to line the sides.)
  6. Spread jam on the sponge cake base and sides.
  7. Then spread a thin layer of the custard (thickness 1 cm). The lay out the bananas across the cake and cover them with custard mix.
  8. With the third sponge cake slice, spread a layer of jam then place it, jam side down, on top of the custard to create a 'lid' for the pie.
  9. Spread the remainder of the cream custard across the top of the pie and sprinkle any crumbs of sponge cake left after cutting the rounds and strips.
  10. Chill for 6 hours in the fridge, preferably over night.
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Eskimo Cake

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Eskimo Cake
A soft sponge with a rich velvety cream all covered in luscious chocolate ganache. Like an eskimo pie, this chilled dessert will send shivers down your taste buds.
Eskimo Cake
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Cake:
  • 4 eggs separate whites from yolks
  • 1 cup sugar
  • 10 tbsp cold water
  • 2 tbsp cocoa
  • 1/2 tsp baking soda
  • 1 cup flour sifted
  • 1 tsp vanilla
Cream filling:
  • 1 cup sugar
  • 3 tbsp flour
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 cup warm milk
  • 250 g butter softened
Chocolate glaze:
  • 2 tbsp sugar
  • 2 tbsp cocoa powder
  • 2 tbsp sour cream
  • 50 g butter
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Cake:
  • 4 eggs separate whites from yolks
  • 1 cup sugar
  • 10 tbsp cold water
  • 2 tbsp cocoa
  • 1/2 tsp baking soda
  • 1 cup flour sifted
  • 1 tsp vanilla
Cream filling:
  • 1 cup sugar
  • 3 tbsp flour
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 cup warm milk
  • 250 g butter softened
Chocolate glaze:
  • 2 tbsp sugar
  • 2 tbsp cocoa powder
  • 2 tbsp sour cream
  • 50 g butter
Eskimo Cake
Instructions
Cake:
  1. Preheat oven to 180 degrees Celsius.
  2. Separate the egg whites from the yolks. Beat the whites until lightly fluffy and set aside.
  3. Combine the yolks with the sugar, beat until colour lightens.
  4. Add the baking soda, 10 tbsp cold water, vanilla, and 1 tbsp cocoa to the yolks, slowly stirring.
  5. Once combined, add the beaten egg whites and fold gently.
  6. Gradually stir in the flour.
  7. Pour batter into a greased cake tin. Tap the tin against the bench several times to settle contents.
  8. Bake for about 30-40 minutes or until an inserted skewer comes out dry.
Cream:
  1. In a saucepan mix together eggs, sugar and flour, beat well with a hand mixer slowly adding the warm milk until well combined.
  2. Place saucepan on a medium heat and, stirring constantly, bring to a boil (after the appearance of the first bubbles, keep on heat for 1 min).
  3. Remove from the heat and allow to cool completely.
  4. While the custard is cooling, beat the softened butter with vanilla, then, whisking constantly, add to the cooled custard mixture until all combined together into a rich cream.
Frosting:
  1. Mix sugar, cocoa powder and sour cream in a saucepan.
  2. Put on medium heat and bring to the boil, stirring constantly.
  3. Once boiling, remove from the heat and add butter, stirring well until smooth.
  4. Allow to cool slightly.
Assembly:
  1. Spread the cream filled over the cooled cake and refrigerate for 30 minutes.
  2. Pour the glaze over the cooled cream and return to the fridge to set fully.
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